Ingredients:
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 1 tablespoon honey (adjust to your sweetness preference)
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 teaspoon finely grated lemon zest (for extra lemon punch)
- Optional: 1/2 teaspoon fresh thyme leaves (for an herby twist)
Instructions:
- Combine the wet ingredients: In a small bowl or jar, whisk together the lemon juice, honey, and Dijon mustard until well blended.
- Gradually add oil: While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified (slightly thickened and combined).
- Season and zest: Add salt, pepper, and optional lemon zest and thyme. Whisk to combine.
- Taste and adjust: Give the dressing a taste. Adjust the sweetness with more honey, the acidity with more lemon juice, and salt and pepper to your preference.
- Shake or whisk before serving: If stored in a jar, give the dressing a good shake before using, as the ingredients may separate. You can also whisk it again briefly right before serving.
Tips:
- Use fresh lemon juice: It makes a significant difference in flavor compared to bottled juice.
- Room temperature ingredients: These will emulsify more easily.
- Make ahead: This dressing can be stored in an airtight container in the refrigerator for up to a week.
How to use your Honey-Lemon Dressing:
- On leafy green salads: Toss it with mixed greens, spinach, kale, or arugula.
- Fruit Salad: Drizzle over fresh berries or a summery fruit salad.
- Grilled Chicken or Fish: Marinate or use it as a finishing sauce for grilled chicken or fish.
- Grain Bowls: Add a burst of flavor to quinoa or rice bowls.
